Potato Leek Soup

April12

Potato Leak Soup

Summary: J.C. Huizenga Recipe, modified by Mary
Thanks to my friend Jennifer for once preparing this yummy soup for my family.

Ingredients

  • 4 large Potatoes (about 4 cups)
  • 2 cups Water
  • 2 tablespoons Olive Oil
  • 1 tablespoon diced Onion
  • 2 large Leeks, thinly sliced, using all of the white and some of the green
  • 1 tablespoon Flour
  • 2 cups Milk or Half-and-Half (or combination)
  • 1 teaspoon or so of Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon or more Celery Salt
  • 1/4 cup chopped Parsley
  • Grated Cheddar Cheese for garnish, optional

Instructions

  1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
  2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
  3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
  4. Stir in flour and cook for 1 minute
  5. Add pureed potato mixture and stir till combined and smooth
  6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
  7. Season with seasonings – Taste and adjust seasoning
  8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Number of servings (yield): 6

Microformatting by hRecipe.

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